outpost hotel Archives | epicure Magazine

Grit and talent

From getting the unceremonious boot from Marco Pierre White and becoming a head chef at 24, Philip Howard has risen to become one of Britain’s top talents in French cuisine.

We want to publish your recipes

Miele and epicure invite you to share the family recipes that are most dear to your heart. Submit your favourite family recipe and tell us in 50 words or less, the personal history or story behind it.

A fish called tai

Red sea bream might not be as famous or prominent as tuna or salmon outside Japan, but back home, this fish reigns as king.

Spotlight on: Koji Shimomura

The chef who trained in France, the birthplace of haute cuisine, and hails from the world’s gastronomic capital talks Michelin stars.

Romantic rendezvous

With Valentine’s Day only a week away, spending an evening with champagne and strawberries in a private flight capsule, and sampling a menu in the arrangement of a timeless Shakespearean play are just some inspired ways for a memorable celebration.

Best macarons in Singapore

The litmus test of this traditional French pastry: a meringue like texture and slight chewy centre. Here’s who made the shortlist.

Current barspeak

New York bartending maestro Sasha Petraske opened the speakeasy-style Milk and Honey in New York in 2009, and has gone on to open other tipple venues in the city, such as Little Branch and Dutch Kills. Petraske, who favours old school cocktails, updates us on what’s hip in the Big Apple.

Served by candlelight

While most men will be winning their dates over with diamonds and flowers this Valentine’s Day, six eligible bachelors are given a lesson by Top Chef finalist Leah Cohen on the culinary art of seduction

A quiet confidence

Culinary talent may get you a leg up in the Restaurant Hall of Fame, but as Tetsuya Wakuda proves, natural humility, methodical obsession and non-negotiable discipline are traits that will keep you in the business.

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